simple angel cake recipe

Written ByJenny Smyth Posted on
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The Best simple angel cake recipe

I have been making this simple angel cake recipe for years and it never fails to impress. My kids love it because it is light and fluffy, and I love it because it is easy to put together with basic ingredients. This cake is perfect for birthdays, holidays, or just a weekend treat.

It is also a healthier dessert option since it uses egg whites and no butter or oil, so you get a satisfying sweet treat without the extra fat. Angel cake is a classic American dessert that originated from sponge cake recipes. It is known for its airy texture and delicate crumb, which comes from beating egg whites until they are stiff and folding in flour gently.

The result is a cake that is almost cloud-like, with a subtle vanilla flavor that pairs well with fresh fruit or whipped cream. When you make this cake at home, the key technique is to ensure your bowl and beaters are completely clean and free of any grease. Even a little bit of fat can prevent the egg whites from reaching their full volume.

I always wipe my mixing bowl with a bit of lemon juice or vinegar to make sure it is spotless. Then I beat the egg whites on medium speed until they form soft peaks, then gradually add sugar and beat until stiff and glossy. This recipe is also great because you can customize it easily.

Sometimes I add a teaspoon of almond extract for a different flavor, or fold in some fresh berries before baking. It is a forgiving recipe that works well for beginners and experienced bakers alike. Plus, it is naturally low in calories and fat, so you can enjoy a slice without guilt.

Simple Angel Cake

4.5 from 1391 votes

This light and airy angel cake is made with just a few basic ingredients. It is perfect for any occasion and comes together quickly with a simple mixing technique.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 140 kcal

🥘Ingredients

For the Cake

1 cup cake flour
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F.
2Position a rack in the lower third of the oven.
3Sift the cake flour with 3/4 cup of the sugar into a medium bowl and set aside.
4In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy, about 1 minute.
5Add the cream of tartar and salt, then increase the speed to high and beat until soft peaks form, about 2 to 3 minutes.
6Gradually add the remaining 3/4 cup sugar, about 2 tablespoons at a time, beating on high speed until the whites form stiff, glossy peaks.
7This will take about 4 to 5 minutes.
8Beat in the vanilla extract just until combined.
9Sift about one-third of the flour mixture over the egg whites and fold gently with a rubber spatula until just incorporated.
10Repeat with the remaining flour mixture in two more additions, folding until no streaks of flour remain.
11The batter will be light and airy.
12Gently spoon the batter into an ungreased 10-inch tube pan.
13Smooth the top with a spatula.
14Bake for 30 to 35 minutes, until the cake is golden brown and springs back when lightly touched.
15The top should have small cracks.
16Immediately invert the pan onto a cooling rack or bottle neck to cool completely, about 1 hour.
17Do not remove the cake from the pan while it is still warm.
18Once cool, run a knife around the edges and remove the cake.

🔧Equipment

10-inch tube pan (ungreased)
Electric mixer
Large mixing bowl
Fine mesh sieve
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 140 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 100mg🌾Total Carbs: 32g🥦Dietary Fiber: 0g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: Make sure your bowl and beaters are completely clean and free of grease. Room temperature egg whites whip up better. Do not grease the tube pan, as the cake needs to cling to the sides to rise properly.

This simple angel cake recipe is a staple in my kitchen because it is so versatile and always turns out well. I often make it for family gatherings because it pairs beautifully with fresh fruit and whipped cream, and it is light enough that everyone can enjoy a slice.

The cake stores well at room temperature for a few days, so you can make it ahead of time. For serving, I like to slice it and top it with strawberries and a dollop of whipped cream.

Leftover cake is great for trifles or just eaten plain with a cup of coffee. To reheat, you can warm individual slices in the microwave for about 10 seconds, but it is best enjoyed at room temperature.

This cake is a wonderful addition to any dessert table and always gets compliments.

❓ Frequently Asked Questions About Angel Cake

1. Why did my angel cake collapse?

Angel cake can collapse if the egg whites are overbeaten or underbeaten. Overbeaten whites become dry and lose their elasticity, while underbeaten whites cannot support the structure. Also, make sure you fold the flour gently and do not open the oven door during baking. Cooling the cake upside down is essential to prevent collapse.

2. Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but the cake will be slightly denser. For a closer texture, replace 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch per cup. Sift the flour and cornstarch together several times before using.

3. How do I store leftover angel cake?

Store leftover angel cake in an airtight container at room temperature for up to 3 days. Do not refrigerate, as it will dry out the cake. You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then foil before freezing.

4. Can I add flavors or mix-ins?

Yes, you can add 1 teaspoon of almond extract or lemon zest for flavor. For mix-ins, gently fold in 1 cup of fresh berries or 1/2 cup of mini chocolate chips after the flour is incorporated. Be careful not to deflate the batter.

5. Why is my angel cake tough or rubbery?

A tough or rubbery angel cake is usually caused by overmixing the batter after adding the flour. Fold just until the flour disappears. Also, overbaking can dry out the cake and make it tough. Check for doneness at the minimum baking time.

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